Ingredients
1 no ingredients
Directions
1 1/3 c all-purpose flour Cornbread (Chef Du Jour) Recipe brought to you by Recipe
Ideas
1 c plus 2 tablespoons corn
: flour
2/3 c sugar
5 ts baking powder
1/2 ts salt
1 1/3 c milk
5 TB butter, -- melted
1 ts bacon grease
1 extra-large egg, -- beaten
Pre-heat the oven to 350 degrees. In a large bowl stir together the
flours, sugar, baking powder, and salt. In another bowl mix together
the milk, butter, bacon grease, and egg. Add the dry ingredients to
the wet and mix until all lumps are dissolved. Pour the mixture into
an 8 x 8-inch baking pan and bake until golden brown, about 50 to 60
minutes.=7F
Yield: 9 servings
Recipe By :CHEF DU JOUR CHEF JIMMY BANNOS SHOW #DJ9156
From: Meg Antczak
Servings: 4 servings
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into the far past, certainly as far as ancient Egypt, and potentially, even further back. Interesting though that is, these, ancient recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are some ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents detailing recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, main meal and dessert, something we still use today. This early Roman chef recounts how the ancient cooks were skilled in the use of many different spices, including a few that will be familiar to modern chefs for example bay, mint and dill. As our culinary historical trip moves to more modern times we find a couple of cookery books which appeared in the fourteenth century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas led to an explosion in publications on food, most of which are now in private libraries. Over the following few centuries, the families of Europe competed to lay on the most exotic meals, and as a result the best chefs and their recipes were greatly in demand. However, it was during the 19th century that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and publishing the recipes of their peers. By the arrival of the twentieth century, cookbooks were highly popular mostly as a result of increased literacy, people having increased leisure time and having more money. The introduction of television gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Cornbread (Chef Du Jour) recipe.
